I tried this today and I have to say this is the best smoked turkey I’ve ever done. Two things I took away from this video was fire management with smaller logs and tightly wrapping in foil at 135 F. Thanks for the tips.
Man I am so glad you are back on UA-cam. There has been a massive Franklin sized hole for a long time. You were the massive influence that got me into smoking in the 1st place. Absolute legend & the video is awesome !!
Love your vids Franklin, Thanks for sharing, that's exactly what I will do this Thursday morning following your advice. Can't wait to try this ! As always big fan over here !
I just made this and it was the best Turkey I’ve ever had! So moist and tender! I used salt, rosemary, thyme, sage, and garlic powder. Not too much just lightly seasoned and it was AMAZING!!
After watching every single video back to back and changing my life forever about 8 years ago, I never thought I'd get another one. I know what I'm thankful for this year!
I think this is the documented version for note takers. Franklin's BBQ Turkey 1/ Season with Kosher Salt breast side and bottom and under wings 2/ Put on Pit Breast-side up near smoke stack with Legs pointing toward firebox @ 225F for 1.5 hours + spritz with ACV and rotate the Turkey 1/3 3/ Check Breast Temp @ 133-135, pull off Pit and Wrap with 2lb of room-temp Butter + Foil tightly double wrapped Breast-side down + 2x Temp Probes for Breast and Leg and put into a foil pan 4/ Back on PIT and let it rock for @ 285-300F for 1.5 hours (Thighs 175F, Breast 151-159F). Capture the melted butter into a small saucer pan to spoon over Turkey on the main plate. 5/ Let it REST for a bit. Optional: Put it back in oven LOW 350F, get the remaining butter from pan hot and pour over it before carving and serving.
@@alteredlifeyou could also make your own by whipping together a softened unsalted butter with some high smoke point oil like canola or avocado. Just don’t incorporate too much or your butter won’t firm up. Put back in fridge to form and then take out when you need it
@Aaron I was going to ask if you used salted or unsalted butter but I found an image of the butter blend that you're holding and it's Sun Glow European Butter Blend and the wrapper with green print is their unsalted version. I've never seen the Sun Glow Brand where I live but at least I know you're using unsalted butter, I would imagine the butter will pick up some salt flavor from the salt on the turkey. I like to soak the turkey in buttermilk for 12 hours then wash off all the buttermilk before smoking or roasting, I use an extra big zip top bag and a half gallon of buttermilk then put it in a cooler with ice breast side down. It's good to see you making videos again, I hope you keep making more.
You want to know how good Aaron Franklin is. He has over half a million subscribers and his last video was posted over 5yrs ago. This man tough me how to BBQ. Definitely going down as a Legend in the BBQ world in my opinion.
Question. How do you plan the amount of time to smoke? I keep seeing videos where people get turkeys cooked in 3-5 hours yet I keep seeing the directive being 30 minutes per pound. I know that's not an 8 pound turkey you just cooked so how do I know?
Maybe talk about the size turkey you used for the 4 hour window. I'm guessing there might be some pretty drastic time differences if you're cooking a 12 pounder vs a 25 pounder.
The artist at work, no one even comes close to his absolute mastery of the offset cooker. Look at the results, to perfection. He is, and will remain the man. Great vid. Thanks
Hey Aaron, great video. Do you store your smoker covered? Do you need to? My biggest issue in not getting one, no place to store under cover....yet. thanks.
I tried this method this year for Thanksgiving and it worked like a charm. It was the best Turkey I'd ever smoked on the Pit, juicy, nice but not over powering smoke flavor. Outstanding method. Thanks so very much!
Hey Aaron, just moved from Canada to Austin and we're neighbours. Walked by lines for weeks not but last Tuesday it was 10am and like 9 people in line. Was on my way for street tacos and thought the opportunity was to good to pass up. Had a bit of everything. Gotta say that turkey was delicious! That brisket however made me want to commit felonies to get more. Will be bringing my mom by in February when she visits. Looking forward to it.
What temp do you bring the smoker to start? What should the temp be of the finished Turkey? How long per pound does it need to smoke? The Turkey I have is 22lbs
The fam loved this. We used to inject the cajun blend before cooking the bird. I added lowreys and did just like you showed. The fam said no more injections. Doing it this way for Xmas and from now on. Thanks a million!
Aaron, great step-by-step video. I'm smoking my first Thanksgiving turkey this year (2023) using snake method on my weber. One thing of note: we never got to see what the turkey looked like after cutting into it. I think it would have been good to see it. Thank you!
@@justinr9753you can always use a torch to crisp the skin up. I would have unwrapped it at some point and cranked the pit up but there are plenty of ways to crisp the skin up.
Awesome video so glad to see you put something out after like 9 years! You’ve been a massive inspiration to me in the UK and guess what! I’m in the process of opening my own smokehouse! Keep the videos coming please! 😊
Always excited to see an Aaron Franklin video, informative and funny. This guy is the reason i got into BBQ 10 years ago. Got to visit Franklin BBQ in September of 2018 and had the best brisket in my life, but that’s not really surprising now is it. Props to the King of modern BBQ. 🙌🏼
As veteran smoker fabricator, I wanted to say.... that is a beautiful smoker. The attention to detail, such as the stack flange, and even the patina, they really set it off. Aaron doesn't have enough scars on his hands to make me think he built it his self, so I imagine that is a $3,000+ smoker. Money well spent, IMO.
Fantastic! Of all the bs turkeys I've wasted time on, this is the go to from now on. Used my pellet smoker (Easy BBQ oven 🤣), and it came out fantastic!! 25lbs bird, 3hrs at 250°F, wrapped for another two at 325°F. Best bird, least effort. Thank you Mr. Franklin!!!!
Mr. Franklin, I happen to be smoking a big bird for Thanksgiving, I already have my game plan but when I saw this video as I was scrolling I knew I had to watch you sir, knowing that I may change my said “game plan”. Glad you gave us just the basics leaving us room to adjust.
Franklin makes me think that he could be Johnny Knoxville's older brother with the way he looks and his goofy sense of humor. I love it. Good job, my man.
Back in the late 1960s almost all of the guys had sideburns like yours!! Thanks for the informational video, I have a turkey ready to go to my offset smoker!
Well thats interesting , i just had a seminar and on my way back home on the train i was reading your book a manifest on smoking meat and now I'm watching your new video, great book by the way, really detailed and gave me a lot to think about my own barbecuing
Let me see if I have this right 🤔 So then it basically took 3 hrs to smoke this turkey? And then take it out, let it rest for awhile and then if you want to try to crisp up the skin you can put it back in for potentially another say 30 minutes?
I've never attempted smoking one. I always spatchcock and grill if I can't fry and never looked back. I've had so many bad smoked turkeys. I do enjoy them at a few joints in San Antonio. Rudy's is pretty consistent.
Does wrapping not soften skin and make rubbery? That one certainly looks perfect but I would’ve expected wrapping to counteract drying out the skin. Guess that’s where you’d put back in @ 375 if necessary to crisp back up? That’s an awesome looking bird!
Was out in Austin over the summer and in so glad I went to Franklin's. It was the main reason I bought a smoker. Just made my first brisket last week and it was no where as good as Franklin's but it was really good none the less. Can't wait to try this t turkey
I’m going to try this. But Aaron, have you tried the Bobby Flay Cajun-brined smoked turkey? That is truly a Thanksgiving miracle. Please let me know if you’ve tried it.
Hi Aaron, When I talk BBQ, I'm just repeating what you have taught me. You make me look like I know what I'm talking about. The thing is my old smoker Is small and doesn't preform very well. My friends have bought the bigger smokers and kick my but. I hope someday I can find a Franklin used for sale very cheap so I can put out the best BBQ around. My BBQ is good like 80's and 90's BBQ but now a days the key seems to be smoke or temp control. If you ever hear of a good deal of somebody upgrading to a newer model send them my way. I love your videos so please keep making them. I really get your hummer. Happy holidays to you and your BBQ family.
The man is back! Hey at 9:20 I'm no expert (weber kettle guy) but should you use another pair of gloves for the probing? Sorry if my question is dumb. Beautiful pit btw!
You are a Legend, but you know that. Happy to see a fresh video right on time for the T-day. Your instructional videos have been what got me into smoking 3-4 years ago.
I was unable to see inside your small smoker , can I get you to tell me where your grill grate is located in relation to the opening for the stack ( above , center, or below )
Oh baby this looks good. This will be what I do this year. Next will be to get a Franklin smoker!!! I used this method on Tuesday, with a chicken as a test run, and it turned out amazing!!! Some friends were visiting and they said the same thing. In fact, they said that it was the best chicken, and most moist chicken, that they'd ever had. I'm now stoked to do the turkey tomorrow like this.
At 1st glance I thought this was one of his old videos. After realizing it was a new video it made my holidays. Thanks and welcome back Aaron. Have a great Thanksgiving man.
Here on Wed before Thanksgiving 2024!!
Same! I've done this last few years (way less butter tho) and it's always a hot.
I tried this today and I have to say this is the best smoked turkey I’ve ever done. Two things I took away from this video was fire management with smaller logs and tightly wrapping in foil at 135 F. Thanks for the tips.
Man I am so glad you are back on UA-cam. There has been a massive Franklin sized hole for a long time. You were the massive influence that got me into smoking in the 1st place. Absolute legend & the video is awesome !!
Yep. Me too
Me three
Hole
@@moveclocks4150 thank you for that. I bet you are the life of the party 🎊
@@BigAlsBBQ No problem, just on a mission to help stupid people. See look you even changed it, good job you get a star.⭐️
Who wants Smoked Turkey? The turkey I cooked in the video is roughly a 12 pound bird. 🤤🦃 Hit that 🔔to get all notifications on new videos.
Me!
Can you not wait six years to make another video
Would a map gas torch suffice to crisp the skin
Love your vids Franklin, Thanks for sharing, that's exactly what I will do this Thursday morning following your advice. Can't wait to try this ! As always big fan over here !
I loved your moker grill!
It feels sooooo good to se a Franklin video again, it makes me remember why I started smoking meats.
I just made this and it was the best Turkey I’ve ever had! So moist and tender! I used salt, rosemary, thyme, sage, and garlic powder. Not too much just lightly seasoned and it was AMAZING!!
After watching every single video back to back and changing my life forever about 8 years ago, I never thought I'd get another one. I know what I'm thankful for this year!
I think this is the documented version for note takers. Franklin's BBQ Turkey
1/ Season with Kosher Salt breast side and bottom and under wings
2/ Put on Pit Breast-side up near smoke stack with Legs pointing toward firebox @ 225F for 1.5 hours + spritz with ACV and rotate the Turkey 1/3
3/ Check Breast Temp @ 133-135, pull off Pit and Wrap with 2lb of room-temp Butter + Foil tightly double wrapped Breast-side down
+ 2x Temp Probes for Breast and Leg and put into a foil pan
4/ Back on PIT and let it rock for @ 285-300F for 1.5 hours (Thighs 175F, Breast 151-159F). Capture the melted butter into a small saucer pan to spoon over Turkey on the main plate.
5/ Let it REST for a bit. Optional: Put it back in oven LOW 350F, get the remaining butter from pan hot and pour over it before carving and serving.
What kind of butter? He says butter blend. Is a canola oil / butter blend ok?
@@alteredlife He says restaurant butter blend so who knows?
Thanks Andrew - and of course, Thanks Aaron!
You can go to a chef food services store that restaurants buy their food at and get that butter there
@@alteredlifeyou could also make your own by whipping together a softened unsalted butter with some high smoke point oil like canola or avocado. Just don’t incorporate too much or your butter won’t firm up. Put back in fridge to form and then take out when you need it
@Aaron I was going to ask if you used salted or unsalted butter but I found an image of the butter blend that you're holding and it's Sun Glow European Butter Blend and the wrapper with green print is their unsalted version.
I've never seen the Sun Glow Brand where I live but at least I know you're using unsalted butter, I would imagine the butter will pick up some salt flavor from the salt on the turkey.
I like to soak the turkey in buttermilk for 12 hours then wash off all the buttermilk before smoking or roasting, I use an extra big zip top bag and a half gallon of buttermilk then put it in a cooler with ice breast side down.
It's good to see you making videos again, I hope you keep making more.
Thanks for this information!
You want to know how good Aaron Franklin is. He has over half a million subscribers and his last video was posted over 5yrs ago. This man tough me how to BBQ. Definitely going down as a Legend in the BBQ world in my opinion.
I watch Franklins PBS thanksgiving ever year. Now I’ll be watching this ever year too!
Question. How do you plan the amount of time to smoke? I keep seeing videos where people get turkeys cooked in 3-5 hours yet I keep seeing the directive being 30 minutes per pound. I know that's not an 8 pound turkey you just cooked so how do I know?
Takes me about 6-7 hours to smoke a 20lb turkey. Also with the smaller smokers the turkey is closer to the heat which will enable it to cook faster
First upload in fives years. Absolutely epic.
Maybe talk about the size turkey you used for the 4 hour window. I'm guessing there might be some pretty drastic time differences if you're cooking a 12 pounder vs a 25 pounder.
It’s all about the temp, doesn’t matter the size of turkey. Use the same technique for any size as long as the temp is correct.
@@ErnestoNetoFlores yeah I’m referring to the time of cook tho. Time will differ given size of bird.
Definitely have missed your videos, Aaron. Nice break from rewatching your MasterClass repeatedly. Happy Holidays!
Smoked a turkey last year dry brine, it was amazing. Couldn’t believe how juicy it was. Now this year I’m selling turkeys 😅
The artist at work, no one even comes close to his absolute mastery of the offset cooker. Look at the results, to perfection. He is, and will remain the man. Great vid. Thanks
Hey Aaron, great video. Do you store your smoker covered? Do you need to? My biggest issue in not getting one, no place to store under cover....yet. thanks.
I love that you keep it simple yet show all the details to get it right. Visiting your restaurant is definitely a bucket list item for our family.
I tried this method this year for Thanksgiving and it worked like a charm. It was the best Turkey I'd ever smoked on the Pit, juicy, nice but not over powering smoke flavor. Outstanding method. Thanks so very much!
Your recipe came out awesome, wrapping it was so key, it’s what kept the turkey from over cooking, thanks man!!
Hey Aaron, just moved from Canada to Austin and we're neighbours. Walked by lines for weeks not but last Tuesday it was 10am and like 9 people in line. Was on my way for street tacos and thought the opportunity was to good to pass up. Had a bit of everything. Gotta say that turkey was delicious! That brisket however made me want to commit felonies to get more. Will be bringing my mom by in February when she visits. Looking forward to it.
Love the tip about not using oil or butter while it smokes. Never knew that.
Can’t find butter blend at this late date. What’s the next best thing?
Thinking butter with canola oil (salted/unsalted?) or smart balance.
Ideas?
Looks amazing! I have a similar smoker but I never put the offset on so it mainly used as a grill. Would you have any tips for my 22# turkey please
Looks so....mauvelus! I love smoking turkeys. The carcass makes excellent stock for bean soup on those cold days.
2 questions. What wood are you using? assuming Post Oak? And in your last Thanksgiving video you did a wet brine do you prefer a Dry brine now?
What temp do you bring the smoker to start?
What should the temp be of the finished Turkey?
How long per pound does it need to smoke? The Turkey I have is 22lbs
Missed these videos Aaron! Hope we can continue to be blessed with your smoking wisdom
How big was your turkey and how long does your turkey take to smoke? Trying to time it Thursday.
The triumphant return!!! 🎉🎉🎉 Man you are a huge influence on all of us home bbq’ers. Keep it up
Aaron, if you can, please let me know the brand of the remote polders you are using. I really like the magnetized feature. Thanks.
The man the myth the legend
This video makes me feel confident even I could pull it off! Thanks for the lesson.
THANK YOU SO MUCH. VERY SIMPLE, BASIC AND QUCK!!!! HAPPY THANKSGIVING BBQ !!!!!
The fam loved this. We used to inject the cajun blend before cooking the bird. I added lowreys and did just like you showed. The fam said no more injections. Doing it this way for Xmas and from now on. Thanks a million!
Aaron, great step-by-step video. I'm smoking my first Thanksgiving turkey this year (2023) using snake method on my weber. One thing of note: we never got to see what the turkey looked like after cutting into it. I think it would have been good to see it. Thank you!
Just a heads up, the skin is probably going to be really rubbery if you follow this method.
@@justinr9753you can always use a torch to crisp the skin up. I would have unwrapped it at some point and cranked the pit up but there are plenty of ways to crisp the skin up.
Hi Franklin, I know you were aiming for about a 4 hour time frame, what was the weight of your bird there?
How many pounds was that turkey? Curious as to the max size the Franklin pit can handle?
Awesome video so glad to see you put something out after like 9 years! You’ve been a massive inspiration to me in the UK and guess what! I’m in the process of opening my own smokehouse! Keep the videos coming please! 😊
Always excited to see an Aaron Franklin video, informative and funny. This guy is the reason i got into BBQ 10 years ago. Got to visit Franklin BBQ in September of 2018 and had the best brisket in my life, but that’s not really surprising now is it. Props to the King of modern BBQ. 🙌🏼
My son and I got to meet Aaron in Houston while visiting. Guy is a class act! Great job!
That's a nice custom grill! And always such a great lesson in meat mastery
Dang, everybody beat me to it. Glad your back. Thank you for all the help and showing the how to. Try to say hi ever now and then. We miss you
Welcome back! Glad to see an OG still hanging with it.
So nice to see a video of yours again. I hope there are many more to come.
Grandioso!! Saludos desde México.
This made me happy to see Aaron back showing us how it's done 😊
Watching Aaron Cook just makes me happy.
As veteran smoker fabricator, I wanted to say.... that is a beautiful smoker. The attention to detail, such as the stack flange, and even the patina, they really set it off.
Aaron doesn't have enough scars on his hands to make me think he built it his self, so I imagine that is a $3,000+ smoker. Money well spent, IMO.
He has built a ton of smokers himself.
I need turkey drippings to make my homemade stuffing and gravy. Do you get drippings from this and will it work for what I need?
quick question Franklin huge fan from Puerto Rico 🇵🇷 what kind of wood 🪵 u using in this vídeo?
OUTSTANDING ❗️ ❗️
THANK YOU SO MUCH FOR YOUR TIME AND EFFORT !!! THIS IS JUST GREAT VIDEO TO WATCH AND LEARN.
THANK YOU SIR. !!!
Fantastic! Of all the bs turkeys I've wasted time on, this is the go to from now on. Used my pellet smoker (Easy BBQ oven 🤣), and it came out fantastic!! 25lbs bird, 3hrs at 250°F, wrapped for another two at 325°F. Best bird, least effort. Thank you Mr. Franklin!!!!
So I’ve seen a bunch of other guys say dry the skin and use oil to get crispy skin. Would you say one out weighs the other?
Great Video, cant wait to try this out!
Your Brisket Videos were on point, my family loves how they came out!
Thank you for sharing with us
Where is Franklin bbq in the texus bbq monthly these days? I know goldees is at the top now but I'm still a Franklin believer!
I worked at a place in Chicago that used butter blend all the time, that's awesome!
The man, the myth, the legend!
Canadian who just started smoking. Been a lot of fun. Can wait to do your brisket techniques .
I have oak pecan an hickory wood I'm smoking a turkey tonight which one should I use
First time I see this guy. Good for you! A good example of perhaps being in the right place at the right time!
Mr. Franklin, I happen to be smoking a big bird for Thanksgiving, I already have my game plan but when I saw this video as I was scrolling I knew I had to watch you sir, knowing that I may change my said “game plan”.
Glad you gave us just the basics leaving us room to adjust.
Franklin makes me think that he could be Johnny Knoxville's older brother with the way he looks and his goofy sense of humor. I love it. Good job, my man.
Maybe Knoxville’s younger brother…. Johnny’s 7 or 8 years older.
I can see that.
i love the summary at the end. Thanks.
Looks like this recipe is different from the original 3 part series for Turkey … is this a better recipe or just different ? Thanks
Back in the late 1960s almost all of the guys had sideburns like yours!! Thanks for the informational video, I have a turkey ready to go to my offset smoker!
Thank you for this!! I had already planned on using your other video but saw this one pop up. So glad for the new recipe.
Your UA-cam videos just hit different! Missed them. Thnx for this video hope more to come.
That was very informative. Thank you Aaron
Great video. Love the Mauviel sauce pan. Huge balls putting it in the firebox
I used this video last year and mine came out great. Going again this year
Well thats interesting , i just had a seminar and on my way back home on the train i was reading your book a manifest on smoking meat and now I'm watching your new video, great book by the way, really detailed and gave me a lot to think about my own barbecuing
Hey Aaron, thanks for video. What was the weight of that turkey?
Let me see if I have this right 🤔
So then it basically took 3 hrs to smoke this turkey? And then take it out, let it rest for awhile and then if you want to try to crisp up the skin you can put it back in for potentially another say 30 minutes?
I've never attempted smoking one. I always spatchcock and grill if I can't fry and never looked back. I've had so many bad smoked turkeys. I do enjoy them at a few joints in San Antonio. Rudy's is pretty consistent.
Does wrapping not soften skin and make rubbery? That one certainly looks perfect but I would’ve expected wrapping to counteract drying out the skin. Guess that’s where you’d put back in @ 375 if necessary to crisp back up? That’s an awesome looking bird!
Was out in Austin over the summer and in so glad I went to Franklin's. It was the main reason I bought a smoker. Just made my first brisket last week and it was no where as good as Franklin's but it was really good none the less. Can't wait to try this t turkey
I’m going to try this. But Aaron, have you tried the Bobby Flay Cajun-brined smoked turkey? That is truly a Thanksgiving miracle. Please let me know if you’ve tried it.
So good...looking forward to visiting next year .
Hi Aaron, When I talk BBQ, I'm just repeating what you have taught me. You make me look like I know what I'm talking about. The thing is my old smoker Is small and doesn't preform very well. My friends have bought the bigger smokers and kick my but. I hope someday I can find a Franklin used for sale very cheap so I can put out the best BBQ around. My BBQ is good like 80's and 90's BBQ but now a days the key seems to be smoke or temp control. If you ever hear of a good deal of somebody upgrading to a newer model send them my way. I love your videos so please keep making them. I really get your hummer. Happy holidays to you and your BBQ family.
@BBQwithFranklin Thank you! It’s my first year smoking a turkey. I’ll be using my trusty WSM.
This may be a dumb question but could you do a chicken in a similar manner as practice?
The man is back! Hey at 9:20 I'm no expert (weber kettle guy) but should you use another pair of gloves for the probing? Sorry if my question is dumb. Beautiful pit btw!
Made this turkey last year and it was a showstopper! Making it again this year. Thanks Aaron!
Glad to see you’re back on UA-cam! I really appreciate all the videos you’ve made. Thanks for the lessons.
You were really missed Franklin I’m glad you’re back and glad to see you’re still smoking.
Does the no oil rule apply to smoking other meats? In the prior videos (from 10 years ago), he uses an olive oil base on ribs.
You are a Legend, but you know that. Happy to see a fresh video right on time for the T-day. Your instructional videos have been what got me into smoking 3-4 years ago.
Good vid Sir... just curious, why don't you use some parchment paper?
Glad to see another video of yours. Just remember folks if you buy a butterball don’t add more salt before dry brineing the bird comes pre salted!
Followed this recipe today and the family loved it. Thanks!
I was unable to see inside your small smoker , can I get you to tell me where your grill grate is located in relation to the opening for the stack ( above , center, or below )
You have been missed Franklin ! Glad to see you back . Great video by the way .
Oh baby this looks good. This will be what I do this year. Next will be to get a Franklin smoker!!! I used this method on Tuesday, with a chicken as a test run, and it turned out amazing!!! Some friends were visiting and they said the same thing. In fact, they said that it was the best chicken, and most moist chicken, that they'd ever had. I'm now stoked to do the turkey tomorrow like this.
Glad to see you back! Thanks for the video.
Thanksgiving 2024- Let's Go!
At 1st glance I thought this was one of his old videos. After realizing it was a new video it made my holidays. Thanks and welcome back Aaron. Have a great Thanksgiving man.
Just cooked and ate this. It was a thing of beauty. Thank you for making this video.
That is one good looking Bird AF! Your awesome and well appreciated Pit Master for sure!